Salad
1 lb Progressive Farms Brussels Sprouts
2 large Progressive Farms Navel Orange, deveined and sliced
2 large Progressive Farms Grapefruit, deveined and sliced
3–4 oz baby arugula
2 shallots, peeled and thinly sliced
Handful of crumbled Feta
Handful of dried cranberries
Handful of walnut pieces
Dressing
⅓ cup extra-virgin olive oil
1 large lemon, juiced
1–2 tbsp apple cider vinegar
1 tbsp honey (add more if you want a sweeter dressing)
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
Prep Time: 20 mins
Servings: 4–6
1 In a small bowl or mason jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey, garlic, salt, and pepper. Set aside.
2 To slice the citrus in wedges, first cut off the top and the bottom of the citrus fruits. Stand one fruit on either of the flat ends. Run a sharp knife along the fruit from top to bottom, removing the skin and pith, leaving the flesh bare.
3 To segment, take a peeled fruit in one hand and carefully run a sharp knife alongside the membranes, leaving entirely bare pieces of fruit behind. Transfer to a bowl and set aside.
4 Next, cut the stems and remove any bad leaves from the Brussels Sprouts. Rinse and pat dry. Shave the Brussels Sprouts using a food processor fitted with the slicing attachment. Add the Brussels Sprouts in batches and pulse until thinly sliced. If you do not have a food processor, you can also use a knife to thinly slice the Brussels Sprouts.
5 Place the shaved Brussels Sprouts in a large bowl. Add the baby arugula, shallots, orange slices, and grapefruit slices. Give the dressing a quick whisk and then pour over the salad. Mix to combine. Add the feta, dried cranberries, and walnuts. Enjoy!
To learn more about Progressive Produce, visit www.progressiveproduce.com
